Wednesday, September 18, 2013

Fried Modak or Talniche Modak

Here is the recipe for my favorite sweet: Modak.

This is the most common sweet made in Maharashtra as part of Ganapati celebrations. My favorite god being Ganapati, I love his sweets too;) I wanted to make this on the first day of His arrival during the festival but this time we had to skip it due to some family reasons. So I made it on Anant chaturthi i.e. today.

Outside dough:
1 1/2 cups wheat flour
2 tbsps rava
1 tbsp ghee
A pinch of salt

1 cup grated coconut( I used fresh one)
1 cup jaggery(I grated it)
1 tbsp poppy seeds(roasted)
1 tbsp cashewnuts(make small pieces)
1 tsp elaichi powder (i used about 6 cardamoms )

First prepare the dough by taking the flour, 1 tbsp ghee, rava and water. Make a medium consistency dough with it, cover it with a wet kitchen paper towel and keep it aside for atleast 15 mts.

Next, prepare the filling. On a medium flame, add about 1 tsp ghee and saute coconut lightly for about 1 min. Then, add the grated jaggery till just about it starts to melt. Switch off the gas and add the elaichi powder, cashews, poppy seeds and mix well and let it cool down. Dont heat too much initially else when it cools down, it will harden.

Finally, make small round pieces using the dough, I used a round cutter to make equal pieces to get equal sized modaks. Add the filling in each after pinching around the round pieces and close the individual modaks. Deep fry these on medium flame till golden brown so that they cook evenly.
This recipe made 26 modaks. I still have some remaining dough but the filling got over.

I kept 21 modaks for naivedya.


No comments: